I love making the simplest possible donut holes, like I did for my 2-Ingredient Banana Donut Holes, Air Fryer Donut Holes, or Sweet Potato Donuts. My base recipe is super simple and makes truly soft and fluffy donut holes in less than 30 minutes. But for fall, I wanted to make one with pumpkin and pumpkin spices. I had to adapt the recipe quite a bit to accommodate the moisture of pumpkin puree, but trust me here, this is well worth it! These pumpkin donut holes are perfect! Don’t take it from me! I know they’re so good because they were all gone within a few hours of putting them on the benchtop!
Ingredients and Substitutions
Self-Rising Flour – If unavailable, mix 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder (and optionally 3/8 teaspoon salt). Oil – Can be any oil like light olive oil, almond oil, melted coconut oil, or any neutral-flavored oil. Pumpkin Puree – Use canned pumpkin puree, not pumpkin pie filling. Homemade puree can be used if well-drained. Pumpkin Spices – Use store-bought or make your own blend with cinnamon, ginger, nutmeg, and cloves. Brown Sugar – Light or dark brown sugar works. Coconut sugar is a good alternative for a less refined option. Sugar (for coating) – Regular granulated sugar or coconut sugar can be used. Coconut Oil (for coating) – Can be replaced with melted vegan butter or any neutral oil.
How to Make Pumpkin Donut Holes
This recipe is really easy to follow with my recipe card further down, but I’ve included just below a few pictures of crucial steps.
Flavor and Texture Variations
For extra texture, add a handful of finely chopped pecans or walnuts to the batter. Experiment with different spice blends, such as chai spice or apple pie spice, for variety. For a more decadent treat, dip cooled donut holes in melted vegan chocolate before rolling in the spiced sugar. If you prefer a less sweet version, reduce the sugar in the batter and skip the sugar coating, opting for a light dusting of powdered sugar instead.
Expert Tips
Ensure your pumpkin puree is at room temperature before mixing for a smoother batter. For stronger pumpkin flavor, reduce the pumpkin puree by simmering it in a saucepan for about 5 minutes before using. Try a cream cheese glaze instead of sugar coating: mix softened vegan cream cheese with powdered sugar and a splash of plant-based milk. These donut holes freeze well. Make a double batch and store some for later. To reheat frozen donut holes, microwave for 10-15 seconds or warm in a low oven until heated through. To ensure even baking, rotate the pan halfway through the baking time, especially if your oven has hot spots.
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